Easy Miso Soup (Gluten Free)
This easy miso soup can be easily made gluten free and is super easy to make! You can have it ready in less than 10 minutes, and it's a perfect to pair with any meal or enjoyed as a quick, light lunch. Pair it with our classic tonkatsu (pork cutlet) or air fried chicken katsu for a complete and satisfying lunch or dinner!
- Prep time
- 2 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces)
- 8 ounces tofu (drained and cut into ½ inch cubes or smaller)
- 4 tablespoons gluten free miso paste (white, yellow, or red miso (You can also use regular, not gluten free miso paste as well))
- 1 stalk green onion (thinly sliced (optional))
Instructions
- 1
Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
- 2
Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
- 3
Turn off the heat and use a strainer to dissolve the miso paste into the soup.*If you don't have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.*
- 4
Add the sliced green onions and serve the miso soup while hot and enjoy!